Music Banter - Favorite recipes

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Thanks for the compliments! My partner likes nice design, those are hand crafted plates from Japan.

I will take your advice for the skins for next time...can't wait! :)

Quote:

Originally Posted by Dude111 (Post 2162757)

This is about the yummiest thing I have ever had... (My mom started making this in the 80s (Recipe adjusted so it tastes the same as it did then))

Ingredients:

1/2 chopped green pepper (1/2 of a pepper chopped up)
1/2 chopped onion (1/2 of an onion chopped up)
1/2 lb ground beef
1 lb can tomatoes
6 oz can tomato paste
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1/2 lb mostaccioli noodles
2 or 3 packets of VELVETTA CHEESE from Kraft Shells and cheese original dinner
bay leaf
1 Jar of Speghetti Sauce (The "Flavoured with Meat" Kind) (Add about 1 cup)

Prep:

In oil,saute onion & pepper until tender. Add meat & cook until brown. Stir in tomatoes,tomato paste,water,salt,pepper,bay leaf. Add Speghetti Sauce, Simmer.

Cook Mostaccioli noodles as directed. Pour velvetta packets in.. (In a 2qt casserolo,arrange alternate layers of noodles,sauce and cheese.)

Bake @ 350 for 30 mins

The Result:

The Best tasting dish you'll ever have!!!!!!!!!

I hope many will enjoy this as much as I do...............

Cool to see a recipe from your Mom, Dude! Always interesting reading family recipes. :)

Quote:

Originally Posted by adidasss (Post 2162848)

Thanks for the compliments! My partner likes nice design, those are hand crafted plates from Japan.

I will take your advice for the skins for next time...can't wait! :)

I was thinking the plate looked hand crafted, and perhaps Japanese. Looks elegant and rustic at the same time - lovely! Your partner is going to be spoiled with your cooking when he gets home. Hope he's doing well! :wave:

:laughing: He's getting slightly upset, he's the chef in this household...;)

Quote:

Originally Posted by adidasss (Post 2162852)

:laughing: He's getting slightly upset, he's the chef in this household...;)

This has got to stop, adi. You're cheating on him with recipes and playing with fire! :laughing:

Quote:

Originally Posted by ribbons

Cool to see a recipe from your Mom, Dude! Always interesting reading family recipes. :)

Gracious!!

Please let me know if ya try it :)

^ Hi Dude - I don't eat beef but am wondering if a meat substitute might work with this recipe. We shall see! Maybe I can experiment. Thanks again for sharing your Mom's recipe! :wave:

Just wanted to let y'all know that baking your salmon in foil (or cooking paper) is a gamechanger. So much more soft and juicy than just plonking it in the oven on the tray.

Check it.

https://www.wellplated.com/baked-salmon-in-foil/

yes foil I use when cooking any meat or chicken even cover a casserole as can dry out....
I have cooked differently since changing Countries..learning curves have made good dishes into heaven dishes...
Juices and Gravyies give such great flavours... make or break a happy partner..joking food is not the only thing of course...

Quote:

Originally Posted by adidasss (Post 2190753)

No matter the cooking method, the key is not overcooking it. If you're going past 125 F (~51 C) with salmon, you're now going into dry territory irrelevant of what you do outside the meat itself. A lot of preventative measures can be foregone by simply cooking to the right temp and no further.

The moisture is in the fish and that's where it should remain. Temperature decides how much of that moisture is liable to escape via muscle fiber structural changes due to heat. Personally I like a quick hot sear on each side then a slowly up-temp of center to 125 F / ~51 C and finally letting it rest off-heat will get it up to ~130 F / ~54 C then back down delicately which is important.

The natural temp backdown will pull the liquids back into the muscle before they all run out and it will be juicy when you're ready to serve. This is all similar to basic steak technique, just different temps.